Galician-style Octopus (pulpo a la gallega)

Name: Galician-style Octopus (pulpo a la gallega)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Octopus already cleaned 2.6 lbs; Potatoes 1.3 lbs; Onions 1; Celery 1 rib; Carrots 1; Bay leaves 2 leaves; Parsley to chop 1 oz; Coarse salt to taste; Extra virgin olive oil to taste; Smoked paprika 1 tsp

it de br es fr

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Polpo alla galiziana, also known as Galician-style octopus, hails from the rugged coast of northwest Spain, where people have really, really mastered their seafood. It’s not just any traditional Spanish octopus dish—it's got that special Galician flair. Tender octopus sits on top of sliced, moist potatoes. And the sauce? It really shines with smoky Spanish paprika and a generous splash of olive oil, making those edges crispy. In Galicia, it’s usually served as octopus tapas on simple wooden plates, perfect for sharing over drinks. It's not fancy, but wow, the flavors are deep and memorable—sweetness from the potatoes and a slightly tangy kick from the paprika that awakens the senses.

So here's the thing: Spanish seafood recipes like this focus on letting high-quality ingredients shine. The octopus becomes super, super tender because it's simmered just right—truthfully, a sign of this region's culinary expertise. Some say the secret is to "scare" the octopus—dipping it in and out of boiling water before the real cooking starts—but really, what’s crucial is that melt-in-your-mouth texture. With a little salt and bold paprika, the Pulpo a la Gallega recipe makes simple ingredients into something you'd want to enjoy with friends—pretty much the best way to eat. And look, many in Galicia pair it with a cold drink, and it's clear why: that combination of olive oil and octopus is really good.

If you're seeking something different from other European seafood dishes, this dish offers a unique taste experience. And here's the thing—it's not just about the food; it's about the chill vibe and communal spirit that makes you want to dig in and savor every bite. Whether you’re new to Spanish cuisine or a seasoned fan, Galician-style octopus is a treat that brings a taste of Spain’s coastal charm right to your plate. Really, can't go wrong.

How to prepare Galician-style Octopus (pulpo a la gallega)

To prepare Galician-style octopus, first cut the celery 1 and carrots 2 into pieces. Cut the onion in half 3.

Thoroughly wash the octopus, then clean it by emptying the head and removing the eyes and the central beak 4. In a large pot, pour water, add the carrots 5, celery, and onion 6.

Add two bay leaves 7 and bring to a boil. Then dip the octopus and lift it 3-4 times 8 or until the tentacles curl. Then immerse it completely; cover with a lid 9 and cook for 40-50 minutes until the octopus is tender.

Drain the octopus 10 and vegetables 11 and let them cool completely. Meanwhile, peel the potatoes and cut them into half-inch slices 12.

Boil the potatoes in the octopus cooking water 13 until they become soft but firm. Meanwhile, cut the octopus into chunks 14. Drain the potatoes 15.

Plate the dish by placing the potatoes as the base 16, add a pinch of salt, then place the octopus pieces on the potatoes 17. Add chopped parsley 18.

Finish with a drizzle of oil 19 and sprinkle with sweet paprika 20. The Galician-style octopus is ready to be enjoyed 21.

Storage

Consume the Galician-style octopus immediately. If there are leftovers, you can store them in the refrigerator in a closed container for up to 2 days.

Advice

If you want to add a citrus note, you can add some grated lemon or orange zest. If you love spiciness, you can replace the sweet paprika with hot paprika.

If you're looking for more typical tapas recipes, don't miss the classic Spanish Omelette (Tortilla de Patatas)!

For the translation of some texts, artificial intelligence tools may have been used.